VEGAN Sweet Potato Bowl THREE WAYS | Gluten Free Healthy Breakfast

In this episode of Abbey’s Kitchen, Abbey got a lot of good feedback from her egg cups done five ways, and a lot of your followers have asked her for more really easy make ahead on the go healthy breakfast ideas. So today Abbey wanted to share with you some of her favourite sweet potato bowls done three ways. These are vegan and gluten free and so tasty. They pack the hunger crushing combination of fibre, protein and healthy fats.

Let’s do this.

Abbey starts by pricking some sweet potatoes all over and placing them on a baking sheet and baking them at 425 degrees for forty five to fifty minutes.

(0:51) Fig and Tahini Sweet Potato Bowl
Start by cutting in the sweet potato and adding a good dollop of coconut yoghurt, figs, pomegranate arils, pistachios, drizzle of tahini, maple syrup and some za’atar. Enjoy!

There you have it! Abbey hopes you enjoyed her sweet potato bowls three ways. Leave a comment below of some of your favourite ways of topping your sweet potato bowls. See you next time on Abbey’s Kitchen!

For more tips on staying healthy, recipes, dieting and information fit for consumption by foodies everywhere stop by Abbey’s blog.

23 Comments

We don’t really have “sweet potato” per say in my country we have a similar root vegetable called Kumara which is usually vibrant purple and can be really root shaped which makes it hard to follow American recipes as yours seem to be quiet uniform and large. Kumara is something we usually have with Sunday roasts etc so it’s quite odd seeing the sweet toppings 😄